Put the beef in a large glass dish, add the washed vegetables, the seasoning, the garlic, the onion cut into 4 pieces with cloves stuck in, the bay leaf, juniper, cinnamon and the Calanco; cover and leave in the fridge for 12 hours.
Drain the meat and flour it. Strain the marinade and chop all the ingredients except the bay leaf and the juniper. In a pan, sauté the chopped ingredients, the bay leafand the juniper in the butter and brown the meat in it, wetting it with 5 tablespoons of cognac. Add salt and pepper and add half the marinade.
Cover and cook over low heat for 3 hours, adding broth if needed.
Slice the meat and cover with the cooking broth.